TASTE

Name: TASTE
Address: 4860 NW 39 AVE STE C, GAINESVILLE, FL, 32606, US
Rating: 84.1

4860 NW 39 AVE STE C, GAINESVILLE, FL 32606

License #1102701

84.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TASTE in GAINESVILLE currently holds an InspectFL Health Score of 84.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 5, 2026. Across those visits, inspectors documented 23 total violations — 7 critical, 4 major, 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 51F, shrimp 48F in flip-top make table cooler. Both items had been taken from the walk-in-cooler 3 hours earlier. Person in charge put bags of ice on items.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for dishmachine
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone in bowl used to serve food to customers. Cell phone removed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on the inside food contact surface of the ice bin in the kitchen
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. employee drink on prep table.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No food manager present during inspection and five employees working.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.

Administrative complaint recommended
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Sauces made in house on 8/25 that are cooked cooked and frozen not date marked.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil stored with handle touching food ( Rice ). employee raised handle
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on flip-top make table cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walls and ceiling next to cook line with accumulation of grease.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys stored above prep table.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured behind establishment
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty has been manager for two months with no food Manager cerificate.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Two cooks on cookline wearing gloves, left cookline and went into the walk-in-cooler, returned and handled cooking utensils and the interior of clean dishes.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0 ppm CL.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Two Employees on cook line preparing food not wearing a hair restraint
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice at sushi bar made on 8/26 and held in rice cooker overnight at 76F
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Two by Four wood against the wall a holding metal shelf in dishwash area not smooth and easily cleanable. Wood shelving next to reach in freezer in back room not smooth and cleanable.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Individually wrapped in house beef stored over individually wrapped in house fish in reach in freezer.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at sushi bar made on 8/26 and held in rice cooker overnight at 76F

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